Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 10 dried shiitake mushrooms, add water to soak overnight (at least 6 hours) until soft.
Watch out
Mushrooms must be fully soaked
otherwise the center remains tough after braising
Rinse 6 dried oysters and soak in water for 15 minutes; soak 3/4 cup black moss in water for 15 minutes until unfolded.
Watch out
Do not soak oysters and moss for too long
15 minutes is enough to prevent loss of flavor
Squeeze excess water from soaked mushrooms and save mushroom water. Cut off stems. Marinate mushrooms with 1/2 tsp sugar, 1/5 tsp salt, and 1/2 tbsp oil.
Watch out
Be sure to reserve mushroom soaking water as it forms the base of the flavorful sauce.
Wash hands and cutting board after cutting raw meat to prevent cross-contamination.
Slice ginger, dice a little ginger into mushrooms. Thick slice garlic, quarter shallot. Slice salted pork, marinate with 1 tsp cornstarch, 1 tsp soy sauce, 1/4 tsp sugar.
Watch out
Marinating pork with cornstarch and soy sauce improves texture and aroma during frying.
Add a little oil and water to soaked moss and wash gently, then rinse twice with clean water and drain.
Watch out
Adding oil while washing moss helps bind and remove fine dirt and sand particles.
Heat 1 tbsp oil in wok over medium heat. Fry 6 soaked oysters for 30 seconds each side until lightly golden, then remove.
local_fire_departmentMedium heat, about 1 minuteWatch out
Do not over-fry dried oysters or they will become tough and bitter.
Add 1/2 tbsp oil to wok over medium-high heat. Stir-fry ginger and shallot until golden, add garlic and pork, stir-fry until pork browns.
local_fire_departmentMedium-high heat, about 2 minutesWatch out
Add garlic after ginger and shallots are fragrant to prevent burning.
Turn to high heat, stir-fry mushrooms to evaporate moisture. Add 1.5 tbsp oyster sauce, splash 2 tsp Shaoxing wine around the pan. Pour in 2 cups mushroom water and fried oysters. Add extra water to cover ingredients. Bring to boil, cover and simmer on low for 30 minutes.
local_fire_departmentHigh heat to boil, then low heat, 30 minutes totalWatch out
Water must cover all ingredients to prevent drying out and scorching during braising.
After 30 minutes, open lid and taste to adjust seasoning. Add black moss into liquid, cover and simmer on low heat for 10 more minutes.
local_fire_departmentLow heat, 10 minutesWatch out
Add black moss later to retain texture
overcooking turns it overly mushy
Open lid, pour cornstarch slurry (1 tsp cornstarch + 2 tsp water) to thicken sauce. Stir on high heat for 20 seconds. Arrange cooked greens on plate, layer moss, pork, oysters, and mushrooms nicely on top.
local_fire_departmentHigh heat, about 20 secondsWatch out
Pour slurry slowly while stirring continuously to prevent lumping.
Crispy Vegetarian Roast Goose
Ultimate Golden Honey Char Siu
Crispy Sweet and Sour Pork
Braised Pork Knuckles with Mushrooms in Dried Oyster and Black Moss
Crispy Salt and Pepper Squid Cantonese Style
Juicy Homemade Char Siu Bao